Jijimi
Korean stew or pancake in dialect / From Wikipedia, the free encyclopedia
Jijimi (지짐이) is a type of Korean stew made by boiling meat, fish or vegetables. It is thicker than guk, but thinner than jjigae.[1] Joseon mussang sinsik yori jebeop, the first color-printed Korean cookbook published in 1924, states that "Jijimi tastes better than guk, and jjigae tastes better than jijimi, being smaller in quantity and savorier."[2][3]
For other uses, see Jijimi (disambiguation).
Quick Facts Type, Place of origin ...
Type | Stew |
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Place of origin | Korea |
Associated cuisine | Korean cuisine |
Similar dishes | Guk, jjigae, jeongol |
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Quick Facts Hangul, Revised Romanization ...
Korean name | |
Hangul | 지짐이 |
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Revised Romanization | jijimi |
McCune–Reischauer | chijimi |
IPA | [tɕi.dʑi.mi] |
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